Prep 20 mins
Cook 30 mins
I was looking on 'Zaar for a recipe that used tuna and quinoa and couldn't find one! So I raced to the internet and found this one which I'm going to make tonight for dinner. The recipe comes from www.lakauta.com and I used Kiwidutch's recipe for bechamel sauce (#61333). It sounds good and very filling. I know it will be high in protein, hopefully it is also low in fat... but I doubt it :D Notes: There were some holes in the recipe that I only caught when I actually made it. I put the cake into 2- 8x8 foil pans and used one can of tuna per pan. I cooked one and froze the other. You could probably use a 9x13 pan/casserole as well. Prep time depends on if your potatoes and quinoa are pre-cooked and the baking temperature wasn't specified so I'm guessing... After having made the recipe, I would say cook it at 350F and then broil to brown the top (mine didn't brown really at all). You may want to use extra cheese, but I liked it as it was because it's rich already with the bechamel sauce. Lastly, I think next time I will add some veggies in the layering somehow... it wasn't very colorful, although I did use white cheddar. Overall, it was surprisingly tasty and I look forward to leftovers :)
- 1 cup cooked quinoa
- 1 lb mashed potatoes (5-6 large potatoes)
- 2 eggs
- 1 cup wheat flour
- 4 tablespoons butter
- 2 (6 ounce) cans tuna
- 1 cup cheese, grated
- 1 cup bechamel sauce
- 1⁄2 teaspoon salt and pepper (to taste)
- Smash the warm potatoes and let cool a bit.
- Add the eggs, butter, flour, quinoa, salt and pepper.
- Mix until you have a soft dough.
- Put half of the mixture in a prepared pan, on top put the tuna, half the cheese and half the white sauce.
- Cover with the other half of the preparation and put the rest of sauce and top with the last of the cheese.
- Bake for 30 minutes @ 350-375°F.